Shrimp Stuffed Shells

Shrimp Stuffed Shells

Shrimp Scampi Stuffed Shells

This recipe is a delicious and elegant take on classic shrimp scampi, all wrapped up in jumbo pasta shells.

Ingredients:

  • Shells and Shrimp Scampi Filling:
    • 20 jumbo pasta shells
    • 2 tablespoons olive oil
    • 2 tablespoons salted butter
    • 1/2 cup minced onion
    • 3 minced garlic cloves
    • 1/2 teaspoon crushed red pepper flakes (optional)
    • 1 pound peeled, deveined, and chopped shrimp
    • 1/4 cup dry white wine
    • 1 (8-ounce) package cream cheese, softened
    • 1/2 cup ricotta cheese
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup chopped fresh parsley
    • Salt and freshly ground black pepper, to taste
  • Marinara Sauce (optional):
    • 1 (24-ounce) jar your favorite marinara sauce
    • 1/4 cup grated Parmesan cheese

Cooking Guide:

  1. Prepare the Shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package directions for al dente (usually around 7-8 minutes). Drain, rinse with cold water, and set aside.

  2. Cook the Shrimp Scampi Filling: Heat olive oil and butter in a large skillet over medium heat. Add the onion and garlic, cook until softened and translucent, about 3 minutes. Stir in the red pepper flakes (if using) and cook for another 30 seconds.

  3. Increase heat to medium-high and add the shrimp. Cook, stirring occasionally, until the shrimp are pink and opaque, about 2-3 minutes. Do not overcook!

  4. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly, for about a minute.

  5. In a large bowl, combine softened cream cheese, ricotta cheese, Parmesan cheese, parsley, salt, and pepper. Stir in the cooked shrimp and sauce mixture.

  6. Assemble and Bake: Preheat oven to 375°F (190°C). Lightly grease a baking dish.

  7. Spoon the shrimp scampi filling evenly into each cooked pasta shell. Arrange the stuffed shells in the prepared baking dish.

  8. Two Sauce Options:

    • Marinara Sauce: Pour your favorite marinara sauce over the stuffed shells, ensuring they are mostly covered.
    • No Marinara: Simply bake the stuffed shells uncovered.

  9. Sprinkle with additional Parmesan cheese (optional). Bake for 20-25 minutes, or until heated through and bubbly.

  10. Serve: Let the shells cool for a few minutes before serving. Garnish with fresh parsley (optional).

Tips:

  • For a richer flavor, use full-fat cream cheese and ricotta cheese.
  • Don’t overcook the shrimp! They will become tough and rubbery.
  • If you don’t have white wine, you can substitute chicken broth.
  • If you don’t have jumbo pasta shells, you can use large shells or manicotti instead. Just adjust the cooking time accordingly.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
  • Feel free to add other ingredients to the filling, such as chopped sun-dried tomatoes, spinach, or mushrooms.
  • For a cheesy crust, sprinkle the top of the stuffed shells with panko breadcrumbs before baking.

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